This plump green olive variety, known for its meaty flesh, is native to Tunisia. Each olive is individually cracked to ensure even curing in a natural brining process, which uses traditional methods of time and patience. Once they are cured, they are bottled in brine with a slice of lemon and a branch of wild fennel. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.